Couscous, delicious recipes with photos. How to cook couscous, step by step instructions
Buckwheat, rice and oatmeal are temporarily out of fashion. Their place on the shelves of the market, in the culinary programs and restaurant menus were taken by more rare exotic cereals. Kinoa, bulgur and, of course, couscous are actively prepared not only by experienced cooking gurus, but also ordinary Russian housewives. And those who are still unfamiliar with couscous in person, we recommend that you introduce it into the family menu and start experimenting with recipes (with meat, light vegetarian, from the best chefs, in Morocco, etc.), which we prepared for you.
Couscous classic - step by step recipe
Couscous - unusual croup, similar in shape tomanku. Such a product is considered very versatile, since in a boiled or steamed form it fits literally everything: meat, poultry, seafood, vegetables and even fruits. Prepare a step-by-step classic recipe for porridge couscous even with the most inexperienced hostesses. Just a couple of simple steps and a stunning friable garnish couscous is ready! You can also make a dish in a multivark (for example, Polaris or Vitek).
Necessary ingredients:
drinking water - 3 cups
couscous - 2 cups
salt - 1 tsp.
vegetable oil - 4 tbsp. l.
spices to taste
Step-by-step instruction
Measure and pour into a dry pan 2 full cups of cereal cous.
In a separate container, boil 3 cups of water. Add salt and vegetable oil.
Pour the resulting solution into a crock pot. Cap the food container with a film for 15 minutes.
After the time has elapsed, open the saucepan, fan the porridge with a fork and spread it into plates. To make the garnish more delicate taste, add a small piece of butter to the plate.
Couscous with chicken and vegetables - step by step recipe
Couscous with vegetables and chicken, cooked according to our recipe is most like a salad. But at the same time it is enough nutritious and satisfying to replace a full lunch or dinner.
On a note! To lovers of spices and spices in cookingcouscous is full expanse. Basil, thyme, thyme, marjoram and oregano perfectly complement the dishes with couscous and give them an unusual taste and aroma. Dried apricots, figs, cranberries, nuts and citrus fruits are also surprisingly successfully combined with this product.
Necessary ingredients:
olive oil - 3 tbsp. l.
couscous - 2 cups
boiling water - 2 cups
pesto sauce - 50 gr.
boiled chicken fillet - 1 pc.
salt
lemon juice - 30 ml.
cherry tomatoes - 7 pcs.
pine nuts - 30 gr.
arugula
Step-by-step instruction
How to cook: to cook couscous, fry it in a deep saucepan in olive oil. Then add water, add salt and cook until ready under the lid. After 10-15 minutes, discard the groats in a colander and rinse with running cold water. Sprinkle again with olive oil and let cool in a deep container.
In a separate plate, mix pesto, a pinch of salt and lemon juice. Pour the resulting mass of couscous. Leave to soak at room temperature for 40-60 minutes.
Chicken breast cut into cubes, and cherry - halves. Before serving, add tomatoes, meat and rukkola to the couscous, mix thoroughly. Decorate the dish with toasted pine nuts.
Couscous in tomatoes in Spanish - step by step recipe
Instead of boring peppers stuffed with rice,we suggest you cook tomatoes stuffed with couscous. This dish diversifies your daily diet, sates with useful vitamins and microelements, and also gives new taste sensations.
Necessary ingredients:
ripe tomatoes - 6 pcs.
soft cream cheese - 150 gr.
sauce chili - 1 tsp.
olive oil - 1 tbsp. l.
basil - 3 sprigs
shallot onion - 2 pcs.
soy sauce - 1 tsp.
garlic - 1 piece
couscous - 0,5 glasses
a mixture of peppers
salt
Step-by-step instruction
Wash tomatoes, cut off the tops and get a spoonful of core. Flesh put in a separate plate, and tomato oil with olive oil and put on a baking sheet.
For minced meat, mix the flesh of tomatoes, cream cheese, spicy and soy sauce, olive oil, chopped onions, garlic and basil, couscous. Give the filling more pronounced taste with salt and a mixture of peppers.
Finished stuffing tomatoes, using a tablespoon. Cover each of them with a bonnet.
Bake the dish in the oven, covered with foil, 20-30 minutes. Then another 20-30 minutes without foil. Remove the tomatoes from the baking tray, sprinkle with chopped herbs and serve hot to the table.
